Tomato and Cauliflower Curry

Preparation time: 10 minutes  * Cooking time: 30 minutes  * Makes 6 cups.  

Ingredients	How to?
½ kg. Tomatoes ¼ kg. Cauliflower 4 teaspoons gram flour (besan) 10 guar or clustered beans, cut into pieces 10 okra (ladies’ fingers), cut into big pieces 2 tablespoons sliced white pumpkin (lauki) 2  slit green chilies ½ teaspoon mustard seeds ½  teaspoon cumin seeds a pinch asafetida 2  teaspoons oil Salt to taste	Cook the tomatoes and cauliflower in 6 teacups of water until soft. Blend in a mixer. Mix the gram flour with ¼ teacup of water and add to the mixture. Add the remaining vegetables, green chilies, chili powder and salt and boil for 15 minutes. Heat the oil and fry the mustard seeds and cumin seeds until they crackle. Add the asafetida. Add to the mixture and boil again for 5 minutes. * Serve hot.

Health Information:  Rich in fibre, this recipe contains pumpkin and guar which add to the nutrient value. Guar has the effect of reducing blood sugar and may be used as an additive to flour for diabetics.

Per Serving: Calories 67  * Protein  3g  * Carbohydrates  10g  * Fat 2.4g   

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